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Umami Chili Garlic Noodles

A flavorful and comforting noodle dish infused with garlic and chili, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, East Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 5.3 oz linguine A great base for this dish—feel free to use other noodles.
For the Sauce
  • 2 tablespoons neutral oil Grapeseed or canola oil recommended.
  • 4 fillets anchovies, minced Adds extra umami; won’t taste fishy.
  • 3 tablespoons chopped garlic Fresh is best; larger cloves for bolder flavor.
  • 0.2 oz dried chilies Adjust variety and heat level to taste.
  • 2 tablespoons unsalted butter Room temperature works best.
  • 1 tablespoon oyster sauce Choose a quality brand for optimal flavor.
  • 15 leaves Thai basil (optional) For garnish and freshness.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil over high heat. Season well with salt.
  2. Core and deseed the dried chilies to control the spice level.
  3. Grind the chilies until mostly fine, reserving 2 teaspoons for later.
Cooking
  1. Add the linguine to the boiling water and cook for 1 minute less than package instructions.
  2. In a wok or large skillet, heat the neutral oil over medium heat. Add minced anchovies and garlic, cooking until golden and aromatic.
  3. Add the ground chilies to the wok and cook for another minute.
  4. Turn off the heat and stir in the oyster sauce and butter until combined.
  5. Transfer the drained noodles into the wok, allowing some pasta water to cling to them.
  6. Toss the noodles over medium heat for 1-2 minutes until coated in sauce.
  7. Add Thai basil and briefly mix until wilted.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. This recipe is easily customizable in terms of heat and additional ingredients.